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Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. [1] Emulsions, being liquids, do not exhibit a static internal structure.
Adipocere is a crumbly, waxy, water-insoluble material consisting mostly of saturated fatty acids. Depending on whether it was formed from white or brown body fat, adipocere is either grayish white or tan in color. [3] In corpses, the firm cast of adipocere allows some estimation of body shape and facial features, and injuries are often well ...
Lipid emulsion or fat emulsion refers to an emulsion of fat for human intravenous use, to administer nutrients to critically-ill patients that cannot consume food. It is often referred to by the brand name of the most commonly used version, Intralipid , which is an emulsion containing soybean oil , egg phospholipids and glycerin , and is ...
Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus, they can be classified as oil-in-water emulsion.
The most common type of Ramsden emulsions are oil-in-water emulsions due to the hydrophilicity of most organic particles. One example of a Ramsden-stabilized emulsion is homogenized milk. The milk protein units are adsorbed at the surface of the milk fat globules and act as surfactants. The casein replaces the milkfat globule membrane, which is ...
Depending on the HLB value, some can be used as water-in-oil emulsifiers, and some as oil-in-water emulsifiers. Sucrose esters are used in cosmetics, food preservatives, food additives, and other products. A class of sucrose esters with highly substituted hydroxyl groups, olestra, is also used as a fat replacer in food. [1]
The second step in lipid metabolism is absorption of fats. Short chain fatty acids can be absorbed in the stomach, while most absorption of fats occurs only in the small intestines. Once the triglycerides are broken down into individual fatty acids and glycerols, along with cholesterol, they will aggregate into structures called micelles. Fatty ...
The liquid (alcohol with dissolved fat) is then decanted into water. Since lipids do not dissolve in water while ethanol does, when the ethanol is diluted, it falls out of the solution to give a cloudy white emulsion. [1] This method is not typically used in research or industry..